Tomato Seeds Available from 2022 Harvest

Just published, but not quite finalized, a spreadsheet titled

“List of Tomato Seeds Available from 2022”

To summarize here:
913: Number of varieties planted from seed
67: Number of varieties with zero germination
846: No. of varieties for which at least one seed germinated
247: No. of varieties grown as seedlings for other growers
671: No. of varieties transplanted into exclosure and tomato patch
150: Approximate no. of varieties of leftover seedlings that grew and produced in 3.5″ pots
22: No. of varieties (of 671) for which all vines died before producing fruits
with viable seeds (most deaths were from Curly Top Virus)
649: Estimated no. of transplanted varieties from which seeds were saved
41: Approximate additional varieties (“leftovers”) from which seeds were saved
690: Approximate total no. tomato varieties from which seeds were saved in 2002

This list is in draft form and will be finalized in about 3 weeks, once all seeds are extracted, dried, packaged, and inventoried.

Click on this link to see the list:

DT Shared Files

This public folder also contains a number of other lists which may be of interest, including:

DT BIG Tomato List
Tastiest Tomatoes
Heat Tolerant Varieties

And many more

Fortunately, I’ve had a volunteer to help package tomato seeds, help with processing, and take the following video, which shows the process used for seed separation with larger batches, cutting time down from 15-20 minutes per batch to 7-10 min.

Process for Extracting Tomato Seeds from Larger Batches

As of this writing (November 30th), there is about 200 hours worth of tomato processing left to do from the 2022 growing season, including: preparing batches for fermentation, actual seed extraction, seed drying, packaging, inventory, organizing, and data entry. After that comes photo preparation, transcribing field notes, writing up descriptions, updating website, and — well, the 2023 planting season will be here long before I will be able to get all of this done. Such is life – never a moment of boredom!!

For the past month, the rooms where the tomatoes have been stored while ripening and fermenting have remained at temperatures between 44-58° F. Despite my best efforts, by now, several batches batches have gone well beyond ripening to the point that they have rotted and fermented, allowing me to skip a step, but not allowing me to take decent photographs or to taste the ripe tomatoes (no, absolutely NO – I have zero interest in tasting rotten tomatoes!!).

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